A velvety, emerald-hued soup crafted from tender asparagus and sweet, caramelized roasted garlic, blended to a silky perfection with a touch of coconut milk.
Each bowl is crowned with bits of crispy beef (or turkey) bacon, adding a savory, smoky crunch that elevates the delicate, earthy flavors.
This elegant yet comforting dish is a celebration of spring’s finest ingredients.
I absolutely adore the flavor of roasted garlic. Something else that I adore is asparagus. And with asparagus season in full swing, I can’t think of a better way to enjoy it than with this roasted garlic and asparagus soup.
To make this soup you will need:
- asparagus
- garlic
- melted coconut oil or avocado oil
- salt
- black pepper
- beef broth
- beef or turkey bacon
- coconut milk
- baking sheet
- parchment paper
- mixing bowl
- plate
- paper towels
- Dutch oven or other soup pot
- blender
To begin, you’ll preheat your oven to 400 degrees. Line a baking sheet (or two) with parchment paper and set it aside for now.
Trim the woody ends off of your asparagus spears, then cut them all in half. You don’t have to do this, but it makes it much easier later.
Place the asparagus in a mixing bowl.
You’ll need most of a head of garlic. I use about 8 – 10 cloves. You can use less if you prefer. Peel the cloves and crush them. Add the garlic to the mixing bowl.
Drizzle in a little melted coconut oil. You could also use melted ghee or avocado oil. Sprinkle with some salt and pepper and toss them to coat.
Arrange the asparagus and garlic on your baking sheet. If the pan is crowded, use two of them.
Bake these for about 15 – 20 minutes, or until the asparagus is tender.
Be sure to keep an eye on the garlic, though. If it begins to look like it is going to burn, remove it and continue roasting the asparagus. Burned garlic is extremely bitter.
While the asparagus and garlic are roasting, cook a few diced slices of turkey bacon in your Dutch oven. Add a teaspoon or two of coconut oil if needed.
Cook these until they are golden and crispy, then scoop the bits out to a plate that is lined with paper towels.
When your asparagus and garlic are roasted, place them in your Dutch oven. Add in some beef broth.
Finishing the Soup
You are going to purée the soup in a blender.
This is why I tell you to cut the asparagus spears in half. It makes blending them easier than trying to fit full sized pieces in there.
I normally purée my soups directly in the Dutch oven with an immersion blender. However, I learned the hard way that asparagus spears, even roasted ones, are difficult to blend. So a standard blender is called for in this situation.
You could also use a food processor if you prefer.
Blend the soup in batches until it is all smooth and return it all to the Dutch oven.
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Add in some coconut milk and heat the soup up until it is nice and toasty warm. Add additional salt and pepper if needed.
Serve your soup with some browned, crispy turkey or beef bacon sprinkled on top.
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